Fabienne's Hasselback Potatoes

Fabienne's Hasselback Potatoes

Fabienne Riesen

"These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!"
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Ingredients

1 h 15 m servings 182 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Thinly slice each potato several times, stopping just short of cutting all the way through.
  3. Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.
  4. Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.

Footnotes

  • Cook's Notes:
  • You might want to place each potato in a large serving spoon and use it as a guide for slicing.
  • For a richer flavor, leave the potatoes in the seasoned bag overnight.

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Reviews

Read all reviews 11
  1. 15 Ratings

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Most helpful positive review

These turned out well. I used a Misto can with olive oil and sprayed directly onto the potatoes. Then sprinkled the spices over them. If you lay a chop stick on both sides of the potato, they ar...

Most helpful critical review

The idea of chopping up the potatoes like this is very cute. It was nearly impossible to season the potatoes since I decided not to shake them in a bag. I thought they'd break apart if I did tha...

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These turned out well. I used a Misto can with olive oil and sprayed directly onto the potatoes. Then sprinkled the spices over them. If you lay a chop stick on both sides of the potato, they ar...

The idea of chopping up the potatoes like this is very cute. It was nearly impossible to season the potatoes since I decided not to shake them in a bag. I thought they'd break apart if I did tha...

I made these potatoes the other night with pork chops, they were wonderful, put some sour cream and bacon bits on the top. I will definitely be making these again.

Good look and good taste ! I think that the essential success tip is to slice the potatoes REALLY thinly. Personally I peeled them first, and I didn't use a bag but just pour the oil and used th...

Turned out great. Added butter and bacon and green onions on top. Wow will make again. And again.

I made two different types at the same time. The first I followed the recipe and my husband Loved it. The crispy/tender combination was wonderful and the flavor was Outstanding. The second ...

I made this according to the recipe up until the part where the oil and spicy mixture was supposed to get into the sliced part of the potatoes. It didn't work so I put some softened butter in wi...

Super yummy! I used half butter and half EVOO. Added a little salt but otherwise stayed true to the recipe.

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